Pinwheels And Checkerboards Recipes

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PINWHEELS AND CHECKERBOARDS



Pinwheels and Checkerboards image

My mom used to make these cookies every Christmas, and I still love them. They are so colorful...and you can get two kinds of cookies from one dough! They're perfect for including in gift boxes.-Jill Heatwole, Pittsville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen pinwheel and 4 dozen checkerboard cookies.

Number Of Ingredients 11

1-1/4 cups butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
Red and green gel food coloring
1 ounce unsweetened chocolate, melted and cooled

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture., Divide dough into four portions. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic; refrigerate 1 hour or until easy to handle., For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9x6-in. rectangle. Refrigerate 30 minutes. , Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate 2 hours or until firm., For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips. , Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Refrigerate at least 2 hours., Preheat oven to 375°. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 43mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

PARTY PINWHEELS



Party Pinwheels image

A must have at holiday parties. Easily prepared and delicious!

Provided by MADDIES MOM

Categories     Appetizers and Snacks     Wraps and Rolls

Time 2h20m

Yield 15

Number Of Ingredients 8

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 green onions, minced
4 (12 inch) flour tortillas
½ cup red bell pepper, diced
½ cup diced celery
1 (2 ounce) can sliced black olives
½ cup shredded Cheddar cheese

Steps:

  • In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
  • Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 18.6 g, Cholesterol 36.8 mg, Fat 14.5 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 8 g, Sodium 477.2 mg, Sugar 1 g

PINWHEELS AND CHECKERBOARD COOKIES



Pinwheels and Checkerboard Cookies image

Make and share this Pinwheels and Checkerboard Cookies recipe from Food.com.

Provided by Karen..

Categories     Dessert

Time 40m

Yield 60 cookies

Number Of Ingredients 11

1 1/4 cups butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1/4 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
red and green gel food coloring
1 ounce unsweetened chocolate, melted and cooled

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
  • Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
  • For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.
  • Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.
  • For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6-in. x 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
  • Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.
  • Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 inches apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.

Nutrition Facts : Calories 89.5, Fat 4.3, SaturatedFat 2.6, Cholesterol 16.4, Sodium 87.5, Carbohydrate 11.8, Fiber 0.3, Sugar 5.3, Protein 1.2

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